Bean‑Loaded Turkey Chili, Spiced Thanksgiving Pot

As an Amazon Associate I earn from qualifying purchases.
Editorial Policy | Disclosure Policy

What kind of recipe is it?

Bean-Loaded Turkey Chili is a hearty and healthy dish that combines lean ground turkey with a variety of beans and spices, making it a nutritious and satisfying meal.

Its special features include high protein content, fiber-rich beans, and a customizable spice level to cater to different taste preferences.

This recipe is perfect for busy weeknights or meal prep, as it can be made in large batches and enjoyed as leftovers.

It’s aimed at health-conscious individuals or families looking for a flavorful, comfort food option that doesn’t compromise on nutrition.

Ingredients

This table outlines all the necessary ingredients along with their quantities for preparing Bean-Loaded Turkey Chili.

Cooking Steps

1. Gather all ingredients and equipment including a large heavy-bottomed pot or Dutch oven, a wooden spoon, and measuring cups. Dice the onion, bell pepper, and carrot, and mince the garlic.
2. Heat 30 ml (2 tablespoons) of olive oil in the pot over medium heat (about 175 °C/350 °F). Once shimmering, add the diced onion, bell pepper, and carrot. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.
3. Add the minced garlic to the pot and sauté for an additional 1–2 minutes until fragrant, stirring constantly to prevent burning.
4. Increase the heat to medium-high and add 450 g (1 pound) of lean ground turkey. Cook, breaking up the meat with a wooden spoon for about 7–10 minutes, until browned and reaching an internal temperature of 74 °C (165 °F).
5. Once the turkey is fully cooked, stir in 30 g (2 tablespoons) of chili powder, 15 g (1 tablespoon) of cumin, 15 g (1 tablespoon) of paprika, 5 g (1 teaspoon) of salt, 2.5 g (½ teaspoon) of black pepper, and 5 g (1 teaspoon) of sugar (if using).
6. Cook the mixture for 2–3 minutes to toast the spices.
7. Pour in 400 g (1 can, 14.5 ounces) of canned diced tomatoes, 1 cup (240 ml) of vegetable or chicken broth, and the drained and rinsed canned beans (kidney, black, and pinto). Stir well to combine all ingredients.
8. Bring the chili to a boil, then reduce the heat to low.
9. Cover the pot and let it simmer for 30–40 minutes, stirring occasionally. The chili should thicken and the flavors will meld together when it’s done.
10. Taste the chili and adjust seasoning if necessary.
11. Allow the chili to rest for 5–10 minutes before serving. This enhances the flavors as it cools slightly and thickens further.
12. Serve hot in bowls and top with optional garnishes like shredded cheese, sour cream, or cilantro if desired. Enjoy!

Variations

• Smoky Chipotle Chili: Add 2–3 chopped chipotle peppers in adobo sauce for a smoky flavor and a bit of heat.
• Vegetarian Bean Chili: Substitute the ground turkey with 450 g (1 pound) of chopped mushrooms and additional beans (e.g., black beans and chickpeas) for a hearty meat-free version.
• Southwestern Quinoa Chili: Stir in 150 g (1 cup) of cooked quinoa for added texture and protein, along with corn for a sweet twist.
• Slow Cooker Chili: Transfer all ingredients to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours for an easy hands-off approach.

Tips on plating and presentation

When serving your bean-loaded turkey chili, think about how presentation can elevate the dining experience.

Use vibrant bowls to highlight your chili’s rich colors, and consider adding a dollop of sour cream or Greek yogurt on top for contrast.

Freshly chopped cilantro or green onions as a garnish can bring freshness.

Serve with warm, crusty bread on the side for an inviting touch!

What other dishes can I pair it with?

What should you serve alongside your bean-loaded turkey chili to enhance the meal?

I love pairing it with a fresh cornbread or warm tortillas, which soak up all that delicious flavor.

A side salad with avocado and lime complements the dish perfectly too.

For something heartier, consider adding a scoop of creamy coleslaw to balance the spice.

Enjoy experimenting!

What drinks can I pair it with?

To truly elevate your bean-loaded turkey chili experience, consider pairing it with a rejuvenating beverage.

I love a crisp, cold lager or a zesty margarita to balance the chili’s richness. If you prefer a non-alcoholic option, a refreshing iced tea with a squeeze of lime does wonders.

These drinks not only complement the flavors but also keep the meal vibrant and enjoyable!

Frequently Asked Questions

Can I Make This Chili in Advance?

Absolutely, you can make this chili in advance! I often prepare it a day or two early, letting the flavors meld. Just store it properly in the fridge, then reheat when you’re ready to enjoy.

How Do I Store Leftovers?

I store leftovers in airtight containers, letting them cool before sealing. They last up to four days in the fridge or can be frozen for three months. Just thaw and reheat when I’m ready to enjoy!

Can This Recipe Be Frozen?

Yes, I can freeze this recipe! I portion it into airtight containers and freeze for up to three months. When I’m ready to enjoy it again, I simply thaw and reheat.

Is It Suitable for Meal Prepping?

I love meal prepping this dish. It holds up well in the fridge for a few days, and the flavors deepen over time, making it even more delicious when I reheat it for lunch.

How Spicy Is This Chili Recipe?

I’d say this chili has a moderate level of spiciness. It’s flavorful without overwhelming heat, making it enjoyable for various palates. If you like some heat, you can always add more spices!